Apple Pumpkin Dump Cake (gluten free)

This year I brought a new dish to the Thanksgiving dessert table: Apple Pumpkin Dump Cake. I made it for the first time in October for a Senior luncheon. I made a few changes since then and now there is a fave holiday dessert at my home.

Ingredients for the Apple Layer

Spray cooking oil

2 tablespoons coconut oil (or butter) to cook the apples

5 medium sized Granny Smith Apples or McIntosh apples – peeled, cored, and sliced (5 cups) – I used a combination of both

2 Tablespoons sugar – You can add more sugar as I don’t like my apples overly sweet

1 Tablespoon cinnamon

NOTE: — Or use 2 (21-ounce) cans of apple pie filling and delete all the above ingredients except for the spray cooking oil.

Preheat oven to 350ºF. Spray a 9”x13” pan with cooking spray. Set aside.

Melt 2 tablespoons coconut oil (or butter) in a frying pan over medium-low heat. Add apples, sugar, and cinnamon and stir to combine. Cook over low heat for about 10 minutes, stirring occasionally, until apples are semi-translucent. Spread into the bottom of the prepared 9”x13” pan.

Whisk pumpkin, sweetened condensed milk, whole milk, eggs, and pumpkin pie spice in a large bowl. Pour on top of the apple layer.

Sprinkle dry cake mix evenly over the top of the pumpkin and apples.

Top with pecans.

Melt 1 cup butter and pour evenly over the top of the entire pan.

Bake for 45-65 minutes until the center is set and it is golden brown around the edges.

Serve with whipped cream or ice cream.

Your Turn . . . Did you try a new dessert this Thanksgiving? Or do you only have the tried and loved recipes? . . . Have you had dump cake before? What is your fave flavour combination?